This Easy Pumpkin Bread Recipe is a simple, sweet treat with a moist texture and warm cinnamon and nutmeg flavors. It’s made with pumpkin puree, spices, and just the right amount of sweetness, making it a perfect snack or breakfast option during fall and beyond.
I love baking this pumpkin bread when I want something cozy but don’t want to spend too much time in the kitchen. The mix comes together quickly, and the smell of pumpkin and spices baking fills the whole house with comfort. I usually add chopped nuts or chocolate chips for a little extra surprise in every bite.
My favorite way to enjoy this bread is warm from the oven, with a little butter melting on top. It’s great for sharing with friends over coffee or packing into lunch boxes. Whenever I make this pumpkin bread, it brings back memories of chilly mornings and family gatherings, making it feel like a homemade hug.
Key Ingredients & Substitutions
Pumpkin Puree: This is the heart of your bread. Canned pumpkin puree works great and saves time. If you want, you can roast fresh pumpkin and mash it for a fresher taste. Avoid pumpkin pie filling since it’s sweetened and spiced.
Flour: All-purpose flour is best for a tender crumb. For a gluten-free option, try a gluten-free flour blend, but expect a slightly different texture.
Spices (Cinnamon, Nutmeg, Cloves, Ginger): These warm spices bring that classic pumpkin flavor. If you want a simpler note, stick to just cinnamon and nutmeg.
Sugars: I like using both granulated and brown sugar. Brown sugar adds moisture and a mild caramel flavor. You can swap brown sugar with coconut sugar for a more natural option.
Oil: Vegetable oil keeps the bread moist. You can use melted butter for richer flavor, or even substitute with applesauce for a lighter bread.
How Do You Avoid Overmixing Pumpkin Bread Batter?
Overmixing is a common pitfall that can make the bread tough. Here’s how to get it right:
- After combining wet and dry ingredients, stir gently until you see no streaks of flour.
- Use a spatula or wooden spoon, not a mixer—this helps control the mixing speed.
- Don’t worry about small lumps—they’ll disappear during baking.
- Mixing just enough helps keep the pumpkin bread soft and tender, which is exactly what you want.
Equipment You’ll Need
- 9×5 inch loaf pan – I like this size because it gives the bread a nice shape and cooks evenly.
- Mixing bowls – for combining the dry and wet ingredients easily.
- Whisk or spoon – to mix everything smoothly without overworking the batter.
- Measuring cups and spoons – to keep the ingredients accurate and consistent.
- Cooling rack – allows the bread to cool completely and stay crusty on the outside.
Flavor Variations & Add-Ins
- Chopped nuts (like walnuts or pecans) – add crunch and richness, perfect for a textured bite.
- Chocolate chips – for a sweet twist that everyone loves.
- Dried cranberries or raisins – add sweetness and chewiness, especially good during fall.
- Spice boost – add a pinch of cardamom or allspice to deepen the flavor profile.
Easy Pumpkin Bread Recipe
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 cup pumpkin puree (canned or homemade)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and then 55 to 65 minutes baking time. After baking, you’ll want to let it cool for 10 minutes in the pan and then about 20-30 minutes on a wire rack before slicing. So, plan on about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by heating your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan and dust it with a little flour to prevent sticking. This will help your pumpkin bread slip out easily when it’s done.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Mixing these first makes sure the spices and rising agent are evenly distributed.
3. Combine Sugars, Oil, and Eggs:
In a larger bowl, beat the granulated sugar, brown sugar, and vegetable oil (or melted butter) until smooth. Add the eggs one at a time, beating well after each addition to keep the batter light and fluffy.
4. Add Pumpkin and Vanilla:
Mix in the pumpkin puree and vanilla extract until everything is well blended. This is where the pumpkin bread starts to develop its moist texture and flavor.
5. Stir in Dry Ingredients:
Gradually add your dry ingredient mix into the wet pumpkin mixture. Stir just until combined — don’t overmix, or your bread might turn out dense and tough. It’s okay if a few lumps stay.
6. Bake the Bread:
Pour the batter into your prepared pan and spread it out evenly. Bake in the preheated oven for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then carefully remove it and place it on a wire rack to cool completely. Once cool, slice and enjoy! This pumpkin bread is delicious warm with a bit of butter or just as it is.
Can I Use Canned Pumpkin Pie Filling Instead of Puree?
It’s best to use plain pumpkin puree, not pumpkin pie filling, because the filling contains added sugar and spices that can alter the taste and texture of your bread.
How Should I Store Leftover Pumpkin Bread?
Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Can I Add Nuts or Chocolate Chips?
Absolutely! Stir in 1/2 cup of chopped nuts or chocolate chips into the batter before baking for extra flavor and texture.
What If I Don’t Have All the Spices?
You can simplify by using just cinnamon if you don’t have all the spices on hand. The bread will still have delicious pumpkin flavor!
